viernes, 18 de mayo de 2012

Sofrito for Rice

I could make a long and tedious discourse of how I think rice should be cooked. Using this blog as an evidence, you may have notices that I love risottos (here, there, over there, and aldilà) but I also like the spanish classics from time to time. 



Today I will show you a trick to enjoy a basic and tasty rice recipe without much hassle. The secret is the sofrito, which is the base for any good rice. Prepare the vegetables is always boring, you have to clean them, chop them, and cook them at low heat, but the resulting product can be frozen! So, why not preparing a little more and freeze it for another day?
This is my recipe for the rice sofrito, very simple and tasty that can be customizable as you want!.

INGREDIENTES:
  • 2 red peppers.
  • 2 green peppers.
  • 2 onions.
  • 3 cloves of garlic.
  • 4 tomatoes.

PREPARATION:
  1. Clean the peppers and the tomatoes.
  2. In a pot with boiling water, throw the tomatoes in after making a little cross in their base with the nice. After submerging them for 15 seconds, these tomatoes will be very easy to peel.
  3. Chop all the vegetables finely trying to avoid the seeds.
  4. In a deep pan, add 3 tablespoons of olive oil and at medium-high heat start sauteing the peppers.
  5. After 10 minutes (when the peppers are tender) add the onion and lower the heat to medium. Now it is the moment to add salt so the veggies sweat.
  6. Add the garlic when the onion start getting golden.
  7. Once it gets golden, add the diced tomatoes and let them cook for 15 minutes.
  8. Once the liquid is gone, turn off the heat.
  9. Puree the veggies with the food processor once it gets cold.
    Bon Profit

Remember that you need half a glass of sofrito per person to cook the rice.






PROOF OF CONCEPT:
  1. Cook the chicken at medium-high heat in the pan that we will use for the whole process.
  2. Once cooked, add the unfrozen sofrito.
  3. Once the sofrito is warm, add a espresso cup of rice per person and mix it with the sofrito.
  4. Add the warm chicken stock until covering the rice, and once evaporated, add more until the rice is ready.
  5. A few minutes before the rice finishes cooking, add the peas.
Bon profit again!

2 comentarios:

  1. Hola
    Me llamo Sandra y tengo un directorio web. Me ha encantado tu blog! Tienes unos post muy interesantes y guapos, te felicito!. Buen trabajo, por ello me encantaría contar con tu sitio en mi directorio, para que mis visitantes entren a tu web y obtengas mayor tráfico.
    Si estás de acuerdo házmelo saber.
    PD: mi email es: montessandra37@yahoo.com
    Sandra.

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  2. esto que es para untarlo en una tostada?

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